Tiki Cocktails Across India

This article first appeared in print and online on 30th June in the Sunday Magazine section of The New Indian Express newspaper https://www.newindianexpress.com/amp/story/lifestyle/food/2024/Jun/29/a-rum-affair-with-tiki-cocktails

Pickle Juice Cocktails

(This article first appeared online on 18th June 2024 on Live Mint, India and in print on page 14 of Mint newspaper on 20th June 2024 https://www.livemint.com/mint-lounge/food/best-pickle-savoury-cocktails-recipes-bars-11718692398604.html)

Milk-based Alcoholic Drinks

 

(This article first appeared online on 17th April 2024 on Live Mint, India https://lifestyle.livemint.com/food/drink/milk-based-alcoholic-drinks-kumis-stout-gin-vodka-111713309963026.html)

The Herbalcohol Way

 

(This article first appeared in print and online on 7th April in the Sunday Magazine section of The New Indian Express newspaper https://www.newindianexpress.com/lifestyle/food/2024/Apr/06/the-herbalcohol-way)

Indian Craft Beers 2.0

 

(This article first appeared in print online on 6th April 2024 on Live Mint, India & Mint Lounge newspaper 

https://lifestyle.livemint.com/food/drink/barrel-aged-beers-india-brewery-2024-111712286234696.html)

New-Age Healthy Cocktails

 

(This article first appeared online on 14th February 2024 on Live Mint and in print on 15th February in Mint newspaper India on page 14 https://lifestyle.livemint.com/food/drink/low-calorie-skinny-cocktails-conscious-drink-trends-2024-111707877699595.html)

Around India in Eight Coffee Shops

 

(This article first appeared online on 13th September 2023 in Mint Lounge, India https://lifestyle.livemint.com/food/drink/interesting-coffee-shops-india-111694537995059.html)

10 Negroni's Across India

 

(This article first appeared both in print and online on 7th June 2023 in Mint Lounge, India https://lifestyle.livemint.com/food/drink/negroni-cocktails-bars-restaurants-india-111686106997613.html)

Spiced Alcohol from Goa

 

(This article first appeared online on 17th October 2022 in Mint Lounge, India https://lifestyle.livemint.com/food/drink/toast-to-the-festive-season-with-spiced-spirits-111665989693602.html)

6 Of The Best Drinks Premixes That You Can Try At Home

 

This article was published on 26th May 2021 online on NDTV Food https://food.ndtv.com/food-drinks/6-of-the-best-drinks-premixes-that-you-can-try-at-home-2449074

A serving of 2020

From cakes made of sushi to frog bread and other wacky additions, the food and beverage trends that defined 2020 were as interesting as they could possibly get.

By Raul Dias

With barely a couple of days left for the year to end, I think that it is high time for us to move past the very obvious fact that 2020 was an unmitigated catastrophe of a year. But then, there was that proverbial ‘silver lining’ too. If we were to reach deep down into the depths of our remaining dregs of optimism, we would come to the realisation that there was perhaps no other year in our recollection, when creativity in all aspects of our lives was at its optimal best, as we navigated our way around the new normal. 

Thanks in large part to the social media blitzkrieg that seems to amplify things beyond control, trends abounded in the food and beverage space. A realm that somehow always manages to take a “sow's ear” of a situation and transform it into a “silk purse”. 

So, here’s my list of the most popular food and beverage trends that tried their best to take the edge off those pandemic blues.

Cloudy with a chance of frogs!

Baking bread in its myriad iterations was truly the big ticket trend of 2020. With the first half of the year dominated by an overwhelming amount of sourdough, banana and focaccia art breads holding sway in almost every home baker’s kitchen and social media accounts. However, things got a tad outré in the latter part of 2020 with the emergence of two very interesting bakery items. Resembling a fluffy, egg white meringue, no points for guessing how cloud bread got its name. Keeping the keto crowd happy, this low-carbohydrate 'bread' is a flourless confection made with stiffly beaten egg whites and cream cheese that results in a white bread-like, light-n-airy flat bun that can be coloured and flavoured either sweet (with vanilla or almond extract) or left savoury. Frog bread, on the other hand is exactly as it sounds: a bread roll fashioned in the likeness of the monsoon-loving amphibian.

Better butters?

While other nut butters like almond and cashew have become almost as passé as boring old peanut butter, 2020 saw the invasion of other, more unique preparations like watermelon seed, macadamia, soy nut and hemp seed butters that one cloud slather upon sourdough toast. But perhaps none more significant than the phenomenal rise of cookie butter—Lotus Biscoff to be more precise. Easily the 'new Nutella' this Belgian invention--that’s also known as speculoos spread--found itself in every kind of confectionery item be it cheesecakes or brownies from Mumbai to Madurai.

Sushi cakes

With over 100,000 posts on Instagram and Pinterest combined, there was no way the visually attractive sushi cake wouldn’t make this list. These quirky cakes are basically upturned versions of a rare-to-find-outside-Japan type of sushi called chirashi zushi. Roughly translated as “scattered sushi”, chirashi zushi is served in a bowl wherein a base of vinegared sushi rice is layered with raw seafood or vegetables along with the sweeter, creamier Kewpie Japanese mayonnaise and topped with blobs of wasabi, pickled gari (pink ginger) and dusted with furikake seasoning along with strips of nori seaweed. Besides home chefs, several restaurants in both Mumbai and Delhi have cottoned onto this trend with their own colourful versions (even Jain!) of the sushi cake.

Ghosting galore

Cloud kitchens, ghost kitchens or virtual restaurants—call them what you may, the lockdown showed us that in 2020, these specimens could easily replace their brick and mortar counterparts. A whole slew of delivery- and pick up-only restaurants sprung up across the country, offering diners everything from boxed, gourmet meals to DIY food and cocktail kits sent over to be enjoyed in the comfort of one’s home. What this also resulted in is the much-needed democratisation of 'fancy' food. We saw upmarket, five star hotels willing to send their chefs over to cook up a feast in your home’s kitchen. While snooty, fine dining restaurants didn’t think twice before hosting American tailgate-style, weekend only dining experiences in their parking lots. These entailing diners enjoying a multi-course, socially distant meal laid out in the boot of their own vehicles.

Foods that heal

Riding on the coattails of 2019’s biggest food and beverage trend of fermentation and probiotics--that saw the dominance of the 'triple threat' of kombucha, kefir and kimchi—is 2020’s ‘food as medicine' trend aimed at promoting digestive wellness. Ubiquitous turmeric-imbued drinks like golden lattes (a fancy term for good old haldi doodh!) and herbal teas laced with ashwagandha (Indian ginseng) and mulethi (liquorice root) upped their status as alleged immunity boosters in the war against Covid-19.

Plant milk

To put it in millennialspeak, the ‘takedown’ of milk as we know it, has been going on for a while now in hipster circles with the rise of plant-based substitutes like soy, oat, almond, rice and coconut milks. But speaking of coconut milk, 2020 saw not one, but three Indian companies launch their own brands of coconut milk yogurt that’s a boon to the lactose intolerant and vegans among us. However, the latest salvo comes to us in the form of the nutrient-rich milk derived from the split yellow pea. Yes, pea milk, anyone?

(A differently edited version of this article first appeared in the 27th December issue of The Hindu newspaper's Sunday Magazine section on page 8 https://www.thehindu.com/life-and-style/food/food-and-beverage-trends-of-2020/article33411350.ece)

Sip by Sip...

India's new-fangled love affair with premium whiskies is one that is growing stronger everyday. One luxurious sip at a time!

By Raul Dias

 “Too much of anything is bad, but too much good whisky is barely enough.”

--Mark Twain

It is almost as though Twain was looking into the future and prophesying the current premium whisky scene in India today. For gone are the days when generous ‘Patiala Pegs' were splashed forth from bottles of inexpensive and rather pedestrian whisky brands that we Indians loved to indulge in.

Today, there is a paradigm shift in the way we consume...nay, enjoy our whiskies. Sipping them almost reverentially, instead of gulping them down. Admiring that sunlit, almost amber hue of the libation. Taking in that heady aroma and then savouring its smoky, peaty depths of flavour. All this, before letting it gently glide down our throats. Yes, that's what sipping a premium whisky does to one. It takes you into its wonders almost instantaneously, ensnaring you for good. 

Evolution is everything 

It is safe to say that the last four to five years have seen the premium whisky consumption scene in India evolve more rapidly than ever before. Higher disposable income, frequent international travels and rapid digitisation leading to higher levels of awareness, are just a few of the reasons for this evolution. 

Interestingly, the consumption of premium whiskies though, has largely been dominated by Scotch whiskies. Both Premium Blended Scotch whisky with brands like Royal Salute 21, Chivas Regal 25, Blue Label Ghost and Rare among others and by Single Malt Scotch whiskies. “When I look at the imports, I think the field has broadened from just Scotch whisky and Jack Daniel’s. Irish whiskey and Jameson was the first to make headway, followed by, I would say Bourbon brands like Jim Beam,” opines Vikram Achanta, Founder and CEO of Tulleeho which is a drinks education, training and consulting firm.

The Japanese invasion

But there is also another disruptor nipping close at the heels, aka. Japanese whisky. “Over the past few years, Japanese whiskies have gained (strength in India) owing to their soaring popularity globally and lack of supply which makes them very elusive,” say Vinayak Singh and Swati Sharma who are the co-founders of The Dram Club, a platform that endeavours to bring whisky enthusiasts and aficionados together and to create a community for people to enjoy and appreciate their whiskies. 

Echoing this sentiment of the elusiveness of Japanese premium whisky brands is Achanta. “Among the Japanese brands, Yamazaki and Hibiki have proved very popular, in spite of their price point, partially also due their scarcity. Yet, there are still some Japanese brands like Toki that are available at an affordable INR 4,000”.

Desi does it too!

When it comes to Indian whisky, experts seem extremely bullish about their success in the premium whisky category. And rightly so. We have recently seen newer brands like both Amrut and Paul John pave the way here, with a wide, ever-evolving selection of some truly premium, world-class whiskies. “The bottled in India scene is also going through a constant churn. Brands like 100 Pipers are broadening their product selection, with the latest being the launch of their HP 8yo Blended Malt. William Grant and Sons have also recently launched a special whisky for the Indian palate (called) Grant’s Distinction,” says Achanta, who also suggests watching out for Rampur with it’s impending launch in the domestic market. 

It is also the local consumer who is the most important catalyst in this shift towards new Indian premium whisky brands. “Today we have home-grown single malts and blends speaking to a younger audience, connecting with them a lot more than their grandfather's brands did. So this is what they aspire to. While the numbers may be just a fraction of the sub-premium category, it is still a growing segment, one that brands find value in investing in,” believes Karina Agarwal, Beverage Consultant and Founder - Director, Gigglewater Beverage Concepts who goes on to site the example of Oaksmith, launched by the Beam Suntory group involved a Japanese distillery creating a 'world blend' especially for India, that's been quite popular recently. 

Trend spotting

There has also been a change in how we consume our premium whisky today. Whisky, which was earlier considered a drink for the elite and the snobs is now breaking into new consumer segments. According to Singh and Sharma, female consumption of whisky is the biggest trend that the industry is witnessing. “More and more women are now independent and earning for themselves and they are not shying away from spending on new experiences and indulgences- premium whisky is definitely one on their list. Brands are also trying to break through the stereotypes and position it as a more accessible spirit of choice.”

Cheers to that, we say!

(An edited version of this piece was first published in the November 2020 issue of LuxeBook magazine https://www.luxebook.in/)

Some Like it Hot!

Move over icy cocktails, for it is time to make way for a plethora of boozy drinks—from hot mulled wines and warm spicy toddies this festive winter season.

By Raul Dias

Quick question: what are the first few things that come to your mind when you hear the word ‘cocktail’? Tall, icy glasses and tumblers filled with colourful, alcohol-laced libations and topped off with imaginative garnishes would be some of the first to describe the drinks that both refresh and give you a slight buzz in equal measure. 

Well, not quite in this case! We are here to shake things up (pun intended!) a wee bit with a few cocktail iterations that trod the off beaten path. A path that is ultra-seasonal and one that takes you on an alcoholic ride no less potent. We are waxing eloquent about the hot or at the very least warm cocktails that make their annual presence felt the moment the mercury takes a little a southward dive. 

Here is looking at everything from hot mulled wines to warm spicy toddies and boozy buttered rums. All perfect drinks to warm the cockles of your heart this festive winter season. And what is even better is that you can make each of them at home yourselves!

Spiced Cinnamon Hot Toddy

At Silver Beach Café, Mumbai

Bourbon and maple with hints of spice makes this hot alcoholic beverage conceptualised by Iven Henry Raghwan, Senior Bar Manager at Silver Beach Cafe, Bandra, Mumbai the perfect choice for a nippy evening. The flavourful sweetness of maple does not overpower the notes of the Bourbon, yet it allows the spices to take over subtly and hit the right notes, just like the perfect melody! 

Ingredients:

3/4 cup maple syrup or cane sugar 

3/4 cup warm water 

Red chilly to taste 

2 whole cinnamon sticks

2 squeezed fresh lemon

2 ounces Bourbon

Hot water (as required)

Star anise (for garnish)

Method:

* Add maple syrup/sweetener, water, cinnamon sticks, chilly to a small saucepan and bring to a boil over high heat. Cook and simmer for 5 minutes. Then remove from heat and let it cool for 20 minutes or longer. Strain and store for use. 

* For one glass add half of the lemon juice, 4 tablespoons of the prepared spicy syrup, Bourbon and hot water to top.

* Throw in a stick of cinnamon and allow the drink to pull in the flavour of the spice.

* Garnish with star anise, a lemon slice and serve warm. 

Café Pluck Nutella Hot Coffee

At Café Pluck, Pullman New Delhi Aerocity

There is nothing quite like a cup of coffee, is there? Now, imagine few sips of the aromatic magic with an amazing combination of Nutella, and Baileys Irish Cream and you are suddenly awake and motivated to tackle your day head on. This hot cocktail, perfect for a chilly Sunday mid-day brunch is an explosion of flavours and textures and is the concoction of Café Pluck’s Assistant Manager, Mayank Pander all deceptively served up in a tall sundae glass.

Ingredients:

1 shot espresso coffee  

1 shot milk

1 tbsp Nutella

2 tbsp whipped cream

1 shot Baileys Irish Cream

Coffee, chocolate powder and chocolate cookies (for garnish)

Method:

* Take one shot  hot espresso in a sundae glass and slowly mix Nutella into the coffee.

* Add one shot of Baileys.

* Make a nice froth from hot, full cream milk and top it up over the coffee.

* Take whipped cream and nicely whip it over the coffee.

* Garnish it with crushed coffee, chocolate powder and chocolate cookies.

 

Hot Buttered Rum

At Artisan, Sofitel Mumbai BKC

This hot cocktail is especially popular in the fall and winter and is traditionally associated with the holiday season. “What makes it special is that it suits the Indian plate really well, with the use of spice and rum,” says Rajesh Singh, bar executive at Artisan, Sofitel Mumbai BKC who recently came up with this drink.

Ingredients:

1 tsp brown sugar

1 tbsp butter (soft)

1 dash ground cinnamon

1 dash ground nutmeg

1 dash ground allspice

1 splash vanilla extract

2 ounces Bacardi Gold Rum

5 ounces hot water 

Cinnamon stick (for garnish)

Method:

* In mixing bowl, combine butter, vanilla extract, sugar and spices. Beat until well combined.   

* In heat-proof glass or mug, combine aged rum with 1 ounce (2 tbsp) spiced butter mixture. Remaining mixture can be stored in airtight container in refrigerator for future use.

* Top with hot water and stir until ingredients are well incorporated. Garnish with cinnamon stick.

 

Mulled Wine

At Plum by Bentchair, New Delhi 

Dubbed the '#Plumazing Mulled Wine', this easy-to-prepare riff on a traditional mulled wine by Plum by Bentchair's Corporate Mixologist, Raj Negi is a beautiful meld of red wine, honey, orange zest, and spices to make you feel the pleasure of warmth in this chilly weather.

Ingredients:

150 ml red wine

15 ml honey

A pinch of orange zest

1 cinnamon stick

2 star anise

2 cloves

Orange slice and cinnamon stick (for garnish)

Method:

* Add all the ingredients in a saucepan simmer gently over low heat for 10 minutes.

*  Serve warm and garnish with orange slice and cinnamon sticks.

(An edited version of this piece was first published in the November 2020 issue of LuxeBook magazine https://www.luxebook.in/)

Unusual Summer Sips

This summer, why not cool down with these refreshing alcohol-free heat busters that have as their main ingredients a few unusual suspects? From dill and hibiscus to rhubarb and rooibos tea…take your pick!

By Raul Dias

Rhubarb in…
Rhubarbie Doll
Never mind the rather corny pun in its name, this summer drink celebrates a very unusual ingredient like rhubarb with great enthusiasm. Generally used in the west to make jams and dessert sauces, in this mocktail, the tart rhizome is first made into a pulp. A simple syrup of sugar and water is the base, to which diced rhubarb is added along with white wine vinegar to sharpen the flavour. This rhubarb pulp is then shaken with lemon juice, pineapple and cranberry juices and topped with ginger beer.  
At Olive Bar & Kitchen, 14 Union Park, Khar West.
Call 43408229
Cost Rs 220

Fennel and Dill in…
Fennel and Dill Fizz
Served in highball glass, this blushing pink summer cooler is a built-up drink that is the refreshing sum of its fennel stem, and dill leaf parts. Once muddled together, the fragrant, herbaceous mix is topped up with ginger ale, elder flower and cranberry juice and garnished with a dill frond. The main notes that dominate the drink are of fennel and dill, which are naturally sweet in flavour, herbaceous in aroma and extremely zesty.
At Cin Cin, Ground Floor, Raheja Towers, Near Dena Bank, BKC, Bandra East.
Call 69956666
Cost Rs 205

Thyme and Rosemary in…
Trend Setter
Reminiscent of one of our favourite Simon and Garfunkle songs—Scarborough Fair—in whose lyrics thyme stands for courage and rosemary, love, this drink is just what one needs to beat the heat! Jasmine tea, maple syrup, pineapple juice, rosemary and thyme are all blended together to form Trend Setter that is served enveloped in a cloud of dry ice smoke. Sprigs of thyme and rosemary complete the look of this tasty, herbaceous drink.
At The Daily Bar and Kitchen, Ground Floor, Behind Shoppers Stop, SV Road, Bandra West.
Call 9930795318
Cost Rs 450

Rooibos Tea in…
Spiced Passion
Calling rooibos a ‘tea’ is actually a misnomer. A type of herb belonging to the Fabaceae family of plants that can be found growing in South Africa, this tummy soothing herb is legendary for its calming properties. Distilling this goodness into an alcohol-free drink for summer are the guys at The Kettlery. The drink is made up of a tangy lemonade base that is flavoured with fresh rosemary, ginger bread and pumpkin tea. This tea is decocted from rooibos and blended with the intense flavours of gingerbread and pumpkin.
At The Kettlery, Unit no 1, 2nd Floor, Hotel Horizon 37, Juhu Beach, Juhu.
Call 67414777
Cost Rs 300

Rosemary in…
Summer Fizz
With a pink-peach ombre effect to it, this layered mocktail has fresh pomegranate muddled with a homemade rosemary syrup. It is then topped off with lime juice, chilled green tea, and fizzy soda water. Served in a fluted Hawaiian glass, the drink is garnished with a rosemary sprig, pomegranate seeds and edible flowers. Because, what’s summer without a bit of fresh, herby floral action?
At Nom Nom, 1&2, Ground Floor, Delux Mahal Building, 16th Road, Pali Hill, Bandra West.
Call 8291881320/21
Cost Rs 225

Dried Hibiscus Flowers in…
Hibiscus
Known multifariously as jamaica in Latin America, roselle in South Africa and karkade in the Middle East, the blood red extract of the dried hibiscus flower is the ultimate summer coolant. Displaying its versatility as the main ingredient in this eponymous mocktail, steeped hibiscus tea is combined with a sweet and sour syrup and topped off with soda water. All this, resulting in an all-natural drink that lets the tart taste of the dried flowers shine through.  
At The Clearing House, 13-15 Calicut Street, Ballard Estate.
Call 22683030
Cost Rs 235


(An edited version of this article appeared in the 24th April 2018 issue of the Mid-Day newspaper, India on page 23 https://www.mid-day.com/articles/try-these-unique-alcohol-free-drinks-with-a-plant-based-twist-in-mumbai/19351185)